Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
A novel biodegradable food packaging material based on cassava thermoplastic starch (TPS) and polybutylene adipate terephthalate (PBAT) blends containing food preservatives was suc... Read full abstract on PubMed →
Hot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on t... Read full abstract on PubMed →
Incorporating <i>Bifidobacterium</i> into fermented milk alters the balance between <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i>. We investigated the bacte... Read full abstract on PubMed →
Olive leaves, a significant source of agri-food waste, can be valorized as feedstock in biorefineries due to their high content of antioxidant compounds, mainly polyphenols. This s... Read full abstract on PubMed →
<i>Theobroma grandiflorum</i> (copoazu) is a plant native to South America, widely cultivated in countries within the Amazon region. Its unique phytochemical composition imparts di... Read full abstract on PubMed →
Minglv-flavor (MLF) Baijiu, brewed with mung beans, exhibits a characteristic aroma profile. However, key aroma compounds and dynamic evolution during aging have not been systemati... Read full abstract on PubMed →
Raw meat products are prone to light-induced oxidation, leading to quality deterioration. Astaxanthin (Asta) exhibits excellent antioxidant capabilities, but it is still unknown if... Read full abstract on PubMed →
Drying is an essential step of extending the shelf life and altering eating qualities of <i>Litopenaeus vannamei</i>. However, during the drying of <i>Litopenaeus vannamei</i>, the... Read full abstract on PubMed →
Carotenoids are natural micronutrients found in plants and microorganisms, but not synthesized by animals. Carotenoids show various biological activities, including antioxidant pro... Read full abstract on PubMed →
This study aimed at elucidating the impact of high-intensity ultrasonication (HIU) on milk's aromatic profile and the molecular interaction behaviors between aroma compounds and β-... Read full abstract on PubMed →
This study investigates structure-odor threshold relationships of aroma compounds using integrated S-curve analysis, molecular docking, and dynamics simulations. Molecular docking... Read full abstract on PubMed →
<h4>Introduction</h4>Antibiotic resistance is a pressing global challenge, complicating the treatment of infectious diseases caused by multidrug-resistant microorganism. For centur... Read full abstract on PubMed →
(1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glut... Read full abstract on PubMed →
Essential oils (OEs) are extracted from aromatic plants and are complex mixtures of compounds mainly generated from terpenoids, benzenes, aromatic rings, and phenolic acids. They p... Read full abstract on PubMed →
<h4>Introduction</h4>Grass pollen triggers nearly 30% of bronchial allergic asthma cases. While most Q8 research focuses on pollen allergens, pollen lipids may also influence aller... Read full abstract on PubMed →
The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (... Read full abstract on PubMed →
Microbial-fermented jiaosu products from traditional Chinese medicinal herbs/fruits are popular health-market functional foods, valued for boosting immunity, relieving fatigue, and... Read full abstract on PubMed →
This research examined the influences of electric field strength and pulse frequency of pulsed electric field (PEF) treatment, along with the combined effects of dissolved oxygen a... Read full abstract on PubMed →
Feng-flavor Baijiu is a significant subtype of traditional Chinese baijiu that has considerable consumer popularity. This study examined how the quality of Feng-flavor Baijiu was a... Read full abstract on PubMed →
Diannan small-ear pig (DSP) ham is known for exceptional flavor. However, the composition of flavor components and the mechanisms underlying flavor development remain unclear. In t... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.